Try this amazing Blueberry Crumble Cheesecake recipe. Its cookie crust, cheesecake filling, and blueberry and crumble topping are delicious.
– 250 g digestive or graham cracker– 2 tbsp granulated sugar– 75 g butter– 300 g fresh blueberrie– 1 tbsp granulated sugar– 1 tbsp all-purpose flour– 2 tsp lemon juice– 110 g all-purpose flour– 80 g dark brown sugar– 70 g butter– 800 g full fat cream cheese– 260 g granulated sugar– 200 g sour cream – 1 1/2 tbsp cornstarch– 2 1/2 tsp vanilla extract– 4 large egg
Ingredient
1
Begin by preheating the normal oven to 160ºC/325ºF. Line the bottom of a 23 cm/9 inch springform tin with parchment paper.
2
Butter melts. Blend the cookies and melted butter in the food processor. Line the bottom of a 23 cm/ 9-inch spring cake pan with parchment.
3
Press the cookie crumbs with the bottom of a glass and the pan side to compact and flatten them. Bake for 10 minutes. Let it cool until touchable.
4
Keep the oven on. Make the crumble and blueberries while the crust bakes. Blueberries, sugar, and flour should be mixed in a small bowl.
5
Mix all-purpose flour and brown sugar in another basin for the crumble. Pour butter over flour mixture after melting. Mix it with a fork until it crumbles and no dry flour remains.
6
Cream cream cheese for 1 minute on low speed using a hand mixer or stand mixer paddle attachment. Stir in the granulated sugar for 1 minute on low speed.
7
Mix sour cream and cornflour in a small bowl until smooth. Add it to cream cheese with vanilla extract and stir on low speed until mixed.
8
Add two eggs at a time and mix on low speed until mixed. After mixing in all the eggs, scrape down the bowl and mix again to make sure everything is combined.
9
Insert the springform pan into a 30 cm/12 inch cake pan. Fill another baking or roasting pan with hot water and place the cake pan.
10
For safety, wrap the cake pan with triple aluminium foil before placing it in a water bath. Water may leak, so cover it firmly if using this method.